For the rub:
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon powdered
ginger
1/2 teaspoon cinnamon
1 teaspoon garlic
powder
1/2 teaspoon powdered
cloves
1/4 teaspoon black
pepper
1/2 teaspoon crushed
red pepper
2 pounds pork
tenderloin
For the glaze:
1/2 cup brown sugar
1 tablespoon
cornstarch
1/4 cup rice vinegar
(or white)
1/2 cup cold water
2 tablespoons soy
sauce
2 teaspoons fresh
ginger, minced
fresh cilantro, to
garnish
lime wedges, to
garnish
Instructions:
In a small bowl, combine the brown sugar, salt, powdered
ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper.
Place the tenderloins in the slow cooker. Rub the seasonings
over the pork, including the bottom.
Pour ½ cup water in the slow cooker, on the edge or in the
middle so that you don't wash off all the spices you just rubbed on.
Cook on low for 6-8 hours, then preheat your broiler.
While the pork is finishing up in the slow cooker and your
broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD
water, and soy sauce in a small saucepan.
Set over medium heat and stir until mixture thickens, about
4 minutes.
Remove from heat and stir in minced ginger.
Line a baking sheet with aluminum foil and spray with
nonstick spray.
Remove the pork from the crock pot (discard the liquid) and
place on the lined baking sheet. Brush a generous amount of the glaze on the
pork.
Put your oven rack as high as it will go, and broil the pork
for 1 or 2 minutes, until bubbly and caramelized. Don't walk away! Repeat 2 to
3 more times until it is as crusty as you want it. I wouldn't go many more
times than this though, or your pork will dry out.
Serve with remaining glaze on the side, and garnish with lime and cilantro.
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